Similar to a Moussaka but without the eggplant and with pasta. Similar in that it had a Becamel sauce and used ground lamb but still quite different. A major ingredient was Ras el Hanout spice which is a Moroccan spice blend (just as curry is a blend of spices) with at least 12 components. All of the components we had in our inventory.
Cooking required 4 pots at one time so a full team effort to put the dish together before combining in the pan that went into the oven to bake (sort of like a lasagna).
Anyway the meal was a great success. The flavour is quite different because of the use of the sweeter spices like cinnamon, cumin and mint. Definitely not a diet dish as it had butter and feta cheese in the sauce. We cooked enough so that we have 2 more meals.
I will not share the recipe because we plan to save this for a special guest meal one day. Goes into our inventory of great meals that guests will say “where did this come from, I love it”
As usual I am writing this blog as my role in life as Pat cleans the kitchen and does the dishes.